Kuyenzeka ukuthi uju lufakwe uswidi. Ngendlela, ungalokothi usebenzise leli gama engxoxweni nabafuyi bezinyosi, bacasulwe kakhulu, kungcono bathi - "uju lufriziwe." Kodwa noma kunjalo, kungakhathaliseki ukuthi siyibiza kanjani le nqubo, uju olusuka oketshezini lwangaphambili luba lukhulu. Ukuze, mhlawumbe, isipuni kuphela esingasithatha. Futhi alikho ithemba lokukhonza lolu uju ngama-pancake noma ama-pancake.
Abantu abaningi ngokunganaki bashise uju kuhhavini ye-microwave. Yebo, iba uketshezi, kodwa khumbula: lapho ishisiswe ibe ngu-37-40 degrees C nangaphezulu, uju ngokungenakugwenywa luqala ukulahlekelwa izinto zalo eziningi ezizuzisayo, luguquke lube yisisindo esivamile se-fructose-glucose.
Okuwukuphela kwendlela yokushisa noju oluwuketshezi yile:
1. Faka isitsha esinoju ebhodweni lamanzi ashisayo (yenza "ukugeza kwamanzi").
2. Qinisekisa ukuthi izinga lokushisa lokugeza kwamanzi alidluli ama-30-40 degrees.
3. Govuza kuze kube nokuvumelana okufunayo.
Kungale ndlela kuphela wonke ama-enzyme namavithamini asebenzayo azogcinwa uju.
- Kubalulekile!
Ungathengi uju oluwuketshezi ebusika. Kungokwemvelo ukuthi uju lube yiqhwa, lokhu kuyinqubo yalo yemvelo. Uju lwemvelo alukwazi ukuhlala luketshezi ebusika. Uju lwe-acacia kuphela oluvame ukuhlala luketshezi isikhathi eside, zonke ezinye izinhlobo zoju (i-buckwheat, i-sunflower, i-linden, njll.) ziqala ukushuba ezinyangeni ezingu-3-4, zakha amakristalu e-sucrose ne-fructose.